To blanch vegetables: Place a large pot of water on the stove over a medium-high heat and bring to a boil. Generously salt the boiling water. Add the carrots, then, after 1 minute, add the rutabagas and continue cooking until both are tender, about 2 more minutes. Drain. Toss in colander to remove any excess liquid.

Place the butter in large pot over medium-high heat. Add lemon juice, honey, and lemon peel. Bring to a boil. Add vegetables; cook until glazed, stirring occasionally, about 6 minutes. Taste and adjust seasoning with salt and pepper. Remove from heat. Mix in fresh chives.

Sur La Table Lemon Juicer

$14.95

Our medium-sized juicer is a great way to make quick work of juicing lemons. Easy to use, it’s comfortable to hold and features a hinge that’s strong and sturdy. The powerful force you create allows for optimum juicing in no time and with...
More About Sur La Table Lemon Juicer »